Archives for posts with tag: chives

Broiled Steak and Asparagus with Feta Sauce

May 15, 2015 //
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Broiled Steak and Asparagus with Feta Sauce
Steak Asparagus w Feta Sauce

Welcome back, asparagus!!! After another long, cold winter I was really excited to see asparagus in the farmers market last week. I love asparagus roasted, and this is a nice way to roast them while also preparing the rest of your dinner.

I ended up using a sirloin steak because that is what I could find. I can’t see why you couldn’t try skirt or hanger steak either.

I found the asparagus to take about 10 minutes longer than the steak so ideally you should start them at the same time and while the steak is resting on a carving board keep roasting the asparagus. The feta sauce is delicious. I used some extra sauce on baked potatoes the next day and it was awesome.

Olive oil cooking spray
2 bunches asparagus (about 2 lbs.)
5 TB. extra virgin olive oil
3/4 ts. kosher salt
1/2 ts. freshly ground black pepper
2 steaks (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
1 cup (about 6 ounces) crumbled feta cheese
1/2 cup sour cream
2 TB. apple cider vinegar
1/4 cup finely chopped fresh chives

Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil and mist a wire rack about the size of the sheet pan with cooking spray.

Snap off the bottom of each asparagus spear, wherever it breaks easily. Place the trimmed asparagus on the prepared pan, drizzle with 3 tablespoons of the olive oil, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Arrange the asparagus in a single layer around the perimeter of the pan and set the wire rack on top, nudging the asparagus aside as needed so the rack lies flat and even.

Blot the steaks dry with a paper towel. Season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the steaks on the wire rack.

Place the pan under the broiler (the steaks should be about an inch from the heat). Broil, flipping the steaks once, until well browned and charred at the edges, 4 to 5 minutes per side for medium-rare. (If you prefer your steak more or less done, adjust the cooking time accordingly.)

While the steaks and asparagus cook, make the feta cream sauce: Combine the feta cheese, sour cream, remaining 2 tablespoons olive oil, and cider vinegar in a food processor or blender. Puree the ingredients until smooth. Add salt and pepper to taste and give the sauce one last pulse. Pour the sauce into a bowl and fold in the chives.

Remove the pan from the broiler and allow the steak to rest for 10 minutes on the rack while the asparagus finishes roasting. Transfer the steak to a cutting board before slicing it thinly against the grain. Serve the steak and asparagus with the feta cream sauce.

 

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Categories Meals

Distractions

May 15, 2015 //
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It has been a long time since I’ve posted to this blog. I’m so sorry about that, but I swear I have several good excuses for my absence. We moved to a new apartment – toddler in tow; I planned an international conference for 400 people and I am currently 23 weeks pregnant! So as you can see, my winter/spring have been very busy. Fortunately, things are back to normal, for the most part, and I am back to cooking 3-5 times a week. My timing is pretty good at least! Asparagus is back at our local farmers markets which means the rest of my beloved fresh fruits and veggies are also on their way. I promise more frequent posting, at least until Baby #2 arrives, featuring new, exciting recipes to celebrate the new market season!

Asparagus - where have you been all winter!?

Asparagus – where have you been all winter?!

This week I’m sharing two recipes each from the New York Times and thekitchn.com. I am in love with the new New York Times recipe app “Cooking“, which you can access on your desktop, iPad and smart phone – check it out!

Meal #1: Roasted Chicken Provençal + Crispy Potatoes
Meal #2: Margarita Pizza with Quick Pizza Dough
Meal #3: White Fish Fillets on a Potato Raft
Meal #4: Broiled Steak and Asparagus with Feta Sauce

Your grocery list, excluding the usual pantry items: 

asparagus – 2 bunches (about 2 lbs.)
russet potatoes – 1 1/2 lbs. (about 2 medium)
yukon gold or red bliss potatoes – 4-6 medium
lemons – 2
shallots – 4-6 medium
fresh thyme – 1 bunch
fresh chives – 1 bunch
herbes de Provence
dried rosemary (if you don’t already have it)
crumbled feta cheese – 1 cup (about 6 ounces)
fresh mozzarella – 1 lb. (you will probably use less, but it isn’t like the rest won’t get eaten)
sour cream – 1 small container
bread flour
active dry yeast – 1 packet
whole tomatoes  – 1 large can
capers (if you don’t already have them)
skinless sole fillets or other firm white fish – 4 (5 ounces each and 1 to 1 1/2 inches thick)
steaks – 2 (each 1 to 1 1/2 inches thick; about 2 1/4 pounds total)
bone-in, skin-on chicken thighs – 8
dry vermouth

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Categories Meal Plans

Roasted Salmon with White Wine Sauce and Sautéed Summer Squash and Spring Onions

June 20, 2014 //
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Roasted Salmon with White Wine Sauce

Salmon w White Wine_WEb

 

I prepared the salmon the Pioneer Woman way, which is crazy easy. As the salmon finishes roasting you can prepare the white wine sauce, which is light but flavorful.

Sautéed Summer Squash and Spring Onions

2 zucchini – sliced
2 summer squash – sliced
1 bunch of spring onions (or 1 red onion) – sliced thin
2 TB. olive oil
salt and pepper

Heat olive oil in a saute pan and add zucchini, squash and onion. Saute for 5-10 minutes, or until the vegetables are slightly translucent and browned slightly. Season with salt and pepper to taste.

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Categories Meals

Longest Day of the Year

June 16, 2014 //
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Tomorrow we celebrate the longest day of the year. With days full of sand and sun and evenings full of fireflies and fireworks. My favorite time of the year… This morning Eliza and I enjoyed the gorgeous weather at Brooklyn Bridge Park. We rode Jane’s Carousel twice, walked along the water, played on a giant jungle gym shaped like a pirate ship and took our sandals off and ran through the grass. It was lovely.

Although we are just hours away from the official start of summer we still have a few more weeks to wait for tomatoes, corn on the cob and fresh green beans. Until then, we can still relish in spring’s bounty of asparagus, spring onions and peas. Hope you enjoy this week’s meals. And, I hope that all of you are enjoying the beginning of summer wherever you are.

Laying in the grass

Selfie in the grass

Meal #1: Fettuccine with Peas, Asparagus and Pancetta
Meal #2: Roasted Salmon with White Wine Sauce and Sautéed Summer Squash and Spring Onions
Meal #3: Steak with Parmesan Butter, Balsamic Glaze, and Arugula
Meal #4: Roasted Wild Stripped Bass with Lemon, Olives and Rosemary and Roasted Fennel and Artichoke Hearts

Your grocery list, excluding the usual pantry items:

zucchini – 2
summer squash – 2
spring onions – 1 bunch (or 1 red onion)
arugula – 2 large bunches or 1 large bag
asparagus – 1 bunch
peas – 2 cups
scallions – 1 bunch
fennel – 2 bulbs
chives – 1 bunch
rosemary – 1 bunch
parsley – 1 bunch
basil – 1 bunch
shallots – 2
lemon – 3
artichoke hearts – 2 cans
fettuccine – 1 box
heavy whipping cream – 1 small container
flour (if you don’t already have it)
brown sugar (if you don’t already have it)
parmesan cheese (if you don’t already have it)
balsamic vinegar (if you don’t already have it)
ground chili pepper, preferably Turkish or Aleppo (if you don’t already have it)
pitted calamata or other good-quality black olives – 1/4 cup (if you don’t already have it)
white wine
pancetta – 3 ounces
rib eye steak – 2, 1 1/2 inches thick each
salmon fillet, skinless – 1 1/2 pounds
wild stripped bass fillet, skinless – 1 1/2 pounds

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Categories Meal Plans

Spring Minestrone with Chicken Meatballs and Garlic Bread

April 30, 2014 //
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Spring Minestrone with Chicken Meatballs
IMG_1165 web
I made this on Wednesday when the rain was pouring down and boy, did I plan that right! This soup is crazy delicious, especially the meatballs. I added about 3/4 cup of frozen peas and they were a nice addition. Delish!

Garlic Bread

Maybe not the healthiest, but you have to indulge once in awhile…

1 baguette, halved lengthwise
1 TB. butter
¼ cup of olive oil
6 cloves of garlic, minced
handful of parsley, minced (optional)
¼ ts. garlic powder
salt and pepper

Heat oven to 375 degrees. In a small saucepan, heat butter, olive oil and garlic until the garlic releases its aroma and gets a little bit golden.

Garlic Cooking

Remove from heat and stir in the parsley (if using), garlic powder, salt and pepper. Brush mixture all over the inside of the baguette. Wrap the baguette in foil and place in the oven for about 10-15 minutes, then open up the foil so that the top of the baguette is exposed and bake for another 2-3 minutes, or until the bread is hard to the touch and a bit crispy.

IMG_0743

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Categories Meals

Digging through the Recipe Collection

April 29, 2014 //
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I’m really happy that I finally started this meal-planning blog, but as the weeks have gotten busier it has been more difficult to find time to research recipes, prepare meals and put together each post. I’m not complaining, just saying that you never really know what you’ve gotten into until you’re in it! That said, one unexpected benefit of this site has been that I have an excuse, or really the impetus, to finally try a bunch of recipes that I have clipped or dog-eared or saved on Pinterest. Like anyone, I make roughly the same 20 meals per season rotated over the course of 3-4 weeks. Many of those meals have already been featured on this blog. However, when I started this blog I knew that if I provided readers with just 20 recipes my endeavor would be short lived. So, I started digging through my recipe collection, which lives in a large accordion folder, a collection of food magazines, many cookbooks, a “recipe box” on epicurious.com and of course my trusty Pinterest recipe board.

My trusty recipe board on Pinterest

My trusty recipe board on Pinterest

This week I bring you three recipes that I tried for the first time this week, but that I have wanted to make for awhile. Along with those three I added a re-post of my pasta marinara (a mainstay). Enjoy!

Meal #1: Sweet and Sour Chicken Thighs with Couscous
Meal #2: Pasta with Marinara + Green Salad
Meal #3: Spring Minestrone with Chicken Meatballs and Garlic Bread
Meal #4: Shrimp with Orange and Ginger

Your grocery list, excluding the usual pantry items:

onion – 1
carrots – 2 lb.
lemons – 2
lettuce – 1 bunch or bag
leek – 1
baby spinach – 1 cup
red bell pepper – 1
oranges – 2
scallions – 1 bunch
basil – 1 small bunch
chives – 1 small bunch
ginger – 1 small piece
parsley – 1 bunch (optional)
cilantro – 1 bunch (optional)
low-salt chicken broth – 5 cups
egg – 1
pasta – 1 box
rice
small pasta (such as orzo or ditalini) – 1 box 
crushed tomatoes – 28 ounce can
baguette or whatever bread you like
breadcrumbs – 1/2 cup (if you don’t already have it)
sesame oil – (if you don’t already have it)
honey – (if you don’t already have it)
paprika – (if you don’t already have it)
cinnamon – (if you don’t already have it)
crushed red pepper – (if you don’t already have it)
bone-in, skin-on chicken thighs – 2 1/2 to 2 3/4 lb total
ground chicken – 6 ounces
shrimp – 1 lb. 

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Categories Meal Plans